Take a bullock’s heart and boil it, or two pounds of the lean of fresh beef. When it is quite cold, chop it very fine. Chop three pounds of beef suet (first removing the skin and strings) and six pounds of large juicy apples that have been pared and cored. Then, stone six pounds of the best raisins, (or take sultana raisins that are without stones,) and chop them also. Wash and dry three pounds of currants. Mix all together; adding to them the grated peel and the juice of two or three large oranges, two table-spoonfuls of powdered cinnamon, two powdered nutmegs, and three dozen powdered cloves, a tea-spoonful of beaten mace, one pound of fine brown sugar, one quart of Madeira wine, one pint of French brandy, and half a pound of citron cut into large slips. Having thoroughly mixed the whole, put it into a stone jar, and tie it up with brandy paper. THE BEST MINCE-MEAT, Take a large fresh tongue, rub it with a mixture, in equal proportions, of salt, brown sugar, and powdered cloves. Cover it, and let it lie two days, or at least twenty-four hours. Then boil it two hours, and when, it is cold, skin it, and mince it very fine. Chop also three pounds of beef suet, six pounds of sultana raisins, and six pounds of the best pippin apples that have been previously pared and cored. Add three pounds of currants, picked, washed and dried; two large table-spoonfuls of powdered cinnamon; the juice and grated rinds of four large lemons; one pound of sweet almonds, one ounce of bitter almonds, blanched and pounded in a mortar with half a pint of rose water; also four powdered nutmegs; two dozen beaten cloves; and a dozen blades of mace powdered. Add a pound of powdered white sugar, and a pound of citron cut into slips. Mix all together, and moisten it with a quart of Madeira, and a pint of brandy. Put it up closely in a stone jar with brandy paper; and when you take any out, add some more sugar and brandy. Bake this mince-meat in puff paste. You may reserve the citron to put in when you make the pies. Do not cut the slips too small, or the taste will be almost imperceptible. VERY PLAIN MINCE-MEAT. Take a piece of fresh beef, consisting of about two pounds of lean, and one pound of fat. Boil it, and when it is quite cold, chop it fine. Or you may substitute cold roast beef. Pare and core some fine juicy apples, cut them in pieces, weigh three pounds, and chop them. Stone four pounds of raisins, and chop them also. Add a large table-spoonful of powdered cloves, and the same quantity of powdered cinnamon. Also a pound of brown sugar. Mix all thoroughly, moistening it with a quart of bottled or sweet cider. You may add the grated peel and the juice of an orange. Bake it in good common paste. This mince-meat will do very well for children or for family use, but is too plain to be set before a guest. Neither will it keep so long as that which is richer and more highly seasoned. It is best to make no more of it at once than you have immediate occasion for.